Stir fry steam bowl
Preparation time: 1 hour
soup makes 6 portions, stores 5-6 days in fridge. fry tofu separately 5min
with Indian, Asian and English influences this dish combines four green vegetables, beans, nuts, soya and spices…
Fry big chopped leek (inc green tops) and two courgettes
add spices (organic garam masala, extra cumin, extra clove, curry leaves, salt, pepper*)
large handful chopped walnuts*
drizzle of date syrup*
leave to simmer for 15-20min, then add
can of kidney beans (inc aquafaba – water in tin)*
1/3 chopped cabbage
1/3 bag spinach leaves
4 inches of boiling water
Leave to boil for 30min or until cabbage soft, serve with ladle
Fry up scrambled tofu (plain or Clearspot Scrambled Tofu*) and serve on top of soup
Sarasvati Flow 